Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.83) — Enzo Antonetti 1966
| 50 g | gin — Dry Gin H. Walker | base |
| 20 g | Pineapple juice — jugo de pulpa de anana | dilution |
| 10 g | Hesperidina | other |
- Shake with ice and strain into a prepared grapefruit shell; garnish the lid with two cherries and insert two straws through side cuts.
Garnish: Two cherries
Ice: Ice cubes
The theatrical fruit-shell service fits the book's television-demonstration context, where presentation is part of the recipe evidence.